Steak and garlic shrimp kabobs

In the 9.5 months we’ve been married, I’ve brought up the idea of cooking shish kabobs approximately 5 times. Approximately 4 of those times, the Mr. gave the same response — “Why?” He didn’t understand why I’d let veggies take up valuable real estate on a skewer when we could just have steak with some sort of vegetable on the side. You know, where it couldn’t possibly affect the size of his meat portion.

But, on the 5th time, I upped the ante. “What if I made steak and shrimp kabobs?” I asked, not 15 minutes after we’d finished brunch yesterday. He immediately liked the idea of mixing 2 of our favorite proteins in a summertime version of surf and turf.

So, I did a little Googling to get some ideas on cooking times and all that stuff and decided they’d make the perfect Sunday lunch. Since I’m leaving late this afternoon for a work trip and the Mr. will have to fend for himself for the next 3-4 meals, I wanted to make something good for lunch. Something cool and fun and different that didn’t take up too much time that I needed to be spending packing and getting ready for my little trip. Voila!

(Note: This will make about 3-4 servings but I went ahead and cooked it all and wrapped up some leftovers since I was about to leave town. Serving size will vary based on side dishes, etc., so just use your own judgment.)

To make these, you’ll need:

(1) 1-pound or so sirloin, cut into cubes

12 jumbo shrimp, peeled and deveined

1/3 cup olive oil

4 cloves garlic, minced

Lime juice

Garlic pepper

4 skewers

Start off by marinating the shrimp. I did mine overnight to save time on a busy morning, but a couple of hours would be fine. Mix the olive oil, garlic and a couple of squirts of lime juice in a Ziploc bag. Add the shrimp and refrigerate.

Season the steak cubes with garlic pepper.

Heat grill to medium-high heat.

Thread the steak cubes and shrimp onto the skewers.

Grill about 5-6 minutes on each side.

These would be great with just a salad or pretty much any veggie. Since my pantry and fridge were pretty bare, I used what I had and cut up a potato and roasted it in the oven in a foil pouch with a little butter and a lot of Tony Chachere's Original Creole Seasoning. 

Our lunch looked like this: